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Makes about 2 cups
2 duck legs
2 tablespoons kosher salt
1 small bay leaf, broken
1 1/2 teaspoons chopped thyme
1/4 cup parsley leaves
1/4 teaspoon peppercorns
1/4 teaspoon coriander
1/4 teaspoon mint
1/4 cup sugar
1 tablespoon canola oil
1 white onion, chopped
1 carrot, chopped
2 cups white wine
2 cups chicken stock
1 cup duck fat
1/4 cup Dijon mustard
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